ST. LOUIS (KPLR) – A current trend among chefs is using locally grown produce in menus at restaurants. Ren Karrras, a chef from Rooftop 360, joined KPLR11 to make chimichurri sauce with hanger steak with ingredients from a farmers market.
360 is hosting Farm to Fork, a food and wine tasting event on Thursday June 11, from 6:30-8:30 p.m. Tickets can be purchased on the restaurants website.
Chimichurri Sauce served with a savory Hanger Steak
•6 cloves garlic, sliced
•2 shallots, sliced
•2 cups packed fresh flat leaf parsley
•1/4 cup fresh oregano leaves
•1 heaping tablespoon kosher salt
•1 teaspoon crushed red pepper flakes
•1 cup extra virgin olive oil
•1/2 cup red wine vinegar
•1/4 cup water
Pulse the garlic, shallots, parsley, oregano, salt, and red pepper in a food processor until roughly chopped.
Add the oil, vinegar, and water and pulse to make a textured sauce.
Transfer to a serving bowl.